Beetroot-containing composition

ABSTRACT

An enhanced food composition in the form of a frozen or refrigerated food is described, the enhanced food composition comprising a nitrate-containing vegetable, such as beetroot, effectively mixed with a salt content of a food component of the food composition at a specified ratio. The enhanced food composition has the effect to prevent an increase in blood pressure while masking the bad taste of the nitrate-containing vegetable.

RELATED APPLICATIONS

This application is a continuation of U.S. application Ser. No.17/307,814, filed on May 4, 2021, entitled BEETROOT-CONTAININGCOMPOSITION”, which is a continuation of U.S. application Ser. No.16/130,928, filed on Sep. 13, 2018, entitled “BEETROOT-CONTAININGCOMPOSITION”, the both of which are incorporated herein by reference intheir entirety.

FIELD OF THE INVENTION

The present invention relates to a composition comprising beetroot, anda salty taste composition, food composition, composition for preventingincrease in blood pressure, and so on, each comprising beetroot.

TECHNOLOGICAL BACKGROUND

Hypertension is a leading cause of cardiovascular morbidity andmortality in Japan and throughout the world. Hypertension (high bloodpressure) is traditionally defined as a systolic blood pressure (SBP)equal to or greater than 140 mmHg and/or a diastolic blood pressure(DBP) equal to or greater than 90 mmHg. The term “prehypertension”, as apre-stage of hypertension, has been traditionally defined as a SBP of120-139 mmHg and/or a DBP of 80-89 mmHg. Herein we use the traditionaldefinitions of hypertension and prehypertension. Prehypertension is avery strong predictor of hypertension. In Japan, approximately 40% ofadults over 60 years old are considered to have prehypertension. Bloodpressure increases with age and the prevalence of hypertension inJapanese people who are 60 years or older is more than 60% and is alsovery high in other elderly populations. For example, in the UnitedStates, over 65% of people greater than 65 years of age havehypertension as traditionally defined (seehttps://www.cdc.gov/bloodpressure/facts.htm).

Approximately 50% of people with hypertension and approximately 25% ofpeople with normal blood pressure experience increased blood pressure inresponse to excessive salt (sodium chloride) intake (Elijovich F,Weinberger M H, Anderson C A et al. Salt Sensitivity of Blood Pressure:A Scientific Statement From the American Heart Association. Hypertension2016; 68:e7-e46). Salt-sensitivity is defined as a condition in whichincreases in salt intake induce increases in blood pressure. Thus,approximately 50% of people with hypertension are salt-sensitive (havesalt-sensitivity) and approximately 25% of people with normal bloodpressure are salt-sensitive (have salt-sensitivity) (Elijovich F,Weinberger M H, Anderson C A et al. Salt Sensitivity of Blood Pressure:A Scientific Statement From the American Heart Association. Hypertension2016; 68:e7-e46). Salt-sensitivity is a risk factor for hypertension,cardio- and cerebrovascular disorders, and an altered inflammatoryimmune response—the latter being linked to all major human diseases.

Many drugs have been approved for treatment of hypertension but not fortreatment of prehypertension or salt-sensitivity. Thus, lifestylechanges including restriction of salt intake and weight loss are oftenrecommended to decrease the incidence of prehypertension orhypertension.

Although many methods are known and available for decreasing theincidence of prehypertension or hypertension or cardiovascular diseasesand metabolic disorders related thereto, the methods are ofteninconvenient and associated with side effects, or are not optimallyeffective. While dietary salt restriction is recommended to decrease theincidence of hypertension or the like and cardiovascular diseases or thelike related thereto, people enjoy the taste of salt and consume moresalt than the amount recommended by health authorities. For example, theJapanese Society of Hypertension recommends to consume less than 6 gramsof salt (sodium chloride) per day. However, adults in Japan consume anaverage of about 10 g of salt per day. Average salt intake in mostpopulations worldwide is approximately 9 grams per day and other medicalsocieties throughout the world also recommend reducing salt intake towell below that level. The World Health Organization recommendsconsumption of less than approximately 5 grams of salt per day and theAmerican Heart Association recommends no more than 3.8 grams of salt perday. However, many if not most individuals continue to consumeapproximately 9-10 grams of salt per day. Thus, there is an unmet needfor safe, well tolerated, and practical methods for decreasing theincidence of prehypertension or hypertension caused by excessive saltintake or other mechanisms.

Foods with functional characteristics represent a promising and safeapproach for decreasing the incidence of prehypertension orhypertension. In Japan, for example, the government has approved avariety of foods with functional characteristics that are useful inmaintaining normal blood pressure as “food for specialized health uses”,“food with function claims”, etc. Other governments such as in theUnited States have also approved the fortification of food products withadded natural ingredients that are beneficial for health.

It is well-established that beet plant-derived products includingbeetroot juice and beetroot powder can be used to reduce blood pressurein individuals with hypertension or individuals with normal bloodpressure, or to decrease the incidence of hypertension (Jonvic K L et al“Nitrate-Rich Vegetables Increase Plasma Nitrate and NitriteConcentrations and Lower Blood Pressure in Healthy Adults.” J Nutr. 2016May; 146 (5): 986-93. Kapil V et al “Dietary Nitrate Provides SustainedBlood Pressure Lowering in Hypertensive Patients: a randomized, phase 2,double-blind, placebo-controlled study.” Hypertension 2015 February; 65(2): 320-327). The anti-hypertensive effect of beet plant-derivedproducts is related mainly to the high concentration of inorganicnitrate in beetroot, which is converted in the body to nitric oxide, apotent vasodilating agent that relaxes blood vessels and reduces bloodpressure (Gee L C, Ahluwalia A. Dietary Nitrate Lowers Blood Pressure:Epidemiological, Pre-clinical Experimental and Clinical Trial Evidence.Curr Hypertens Rep. 2016; 18:17). Recently, it has become evident thatreduced nitric oxide activity causes salt-sensitivity and thatdietary-induced increases in nitric oxide activity can preventsalt-induced increases in blood pressure (Fujiwara N, Osanai T, KamadaT, Katoh T, Takahashi K, Okumura K. Study on the relationship betweenplasma nitrite and nitrate level and salt sensitivity in humanhypertension: modulation of nitric oxide synthesis by salt intake.Circulation. 2000; 101:856-61. Chen P Y, Sanders P W. L-arginineabrogates salt-sensitive hypertension in Dahl/Rapp rats. J Clin Invest.1991; 88:1559-67. Carlstrom M, Persson A E, Larsson E, Hezel M, SchefferP G, Teerlink T, et al. Dietary nitrate attenuates oxidative stress,prevents cardiac and renal injuries, and reduces blood pressure insalt-induced hypertension. Cardiovasc Res. 2011; 89:574-85. Morris R C,Schmidlin O, Sebastian A, Tanaka M, Kurtz T W. Vasodysfunction thatinvolves renal vasodysfunction, not abnormally increased renal retentionof sodium, accounts for the initiation of salt-induced hypertension.Circulation. 2016; 133:881-93).

Safe amounts of inorganic nitrate that can reduce blood pressure anddecrease the incidence of prehypertension or hypertension can beobtained through dietary means by consuming vegetables like beetrootwith high nitrate content (Jonvic K L et al “Nitrate-Rich VegetablesIncrease Plasma Nitrate and Nitrite Concentrations and Lower BloodPressure in Healthy Adults.” J Nutr. 2016 May; 146 (5): 986-93. Kapil Vet al “Dietary Nitrate Provides Sustained Blood Pressure Lowering inHypertensive Patients: a randomized, phase 2, double-blind,placebo-controlled study.” Hypertension 2015 February; 65 (2): 320-327).In addition to beetroot, there are many other vegetables that containsubstantial amounts of inorganic nitrate, and products derived from suchvegetables can also be useful for treating prehypertension andhypertension, or decreasing an incidence of such a disorder through asimilar mechanism (Sobko T et al “Dietary nitrate in Japanesetraditional foods lowers diastolic blood pressure in healthyvolunteers.” Nitric Oxide. 2010 Feb. 15; 22(2):136-40).

However, many individuals do not like the taste of beetroot in generalbecause it contains pyrazine compounds and a large amount of geosmin((4S,4aS,8aR)-4,8a-dimethyl-1,2,3,4,5,6,7-octahydronaphthalen-4a-ol), anorganic compound that has an earthy flavor.

SUMMARY OF INVENTION

To provide a beet plant-containing composition that is more palatablefor consumption and is useful for preventing an increase in bloodpressure, it is required to reduce or remove the bad taste of geosminand the like in beetroot. However, the processes, for example, requiredto remove geosmin and other bad-tasting compounds from beetroot areoften time-consuming, complex, and expensive. No suitable method hasbeen previously known which is capable of masking or neutralizing theearthy taste of beetroot in the desired fashion. When seeking substancesto mask or neutralize the earthy taste of beetroot in compositionscomprising beetroot, consideration should be given to both thepalatability of such compositions and their capacity to protect againstincreases in blood pressure.

In view of the limitations of the above conventional techniques, apurpose of the present invention is to provide a beet plant-containingcomposition that is without the bad taste of beetroot and that is usefulfor preventing an increase in blood pressure. An additional purpose isto provide an antihypertensive composition containing beetroot thatenhances the antihypertensive activity of beetroot and also has improvedtaste.

Use of a seasoning product or seasoning agent that does not containsalt, or that contains some salt diluted by addition of otheringredients, is often recommended as a means to avoid a salt-inducedincrease in blood pressure and to decrease an incidence ofprehypertension or hypertension. Such seasoning products or seasoningagents are sometimes referred to as salt substitutes. However, many suchseasoning products that do not contain salt, or that contain some saltdiluted by addition of other ingredients, typically lack a sufficientsalty taste or have an unpleasant, bitter or chemical taste, and are notpalatable.

In view of the limitations of the above conventional techniques, anotherpurpose of this invention is to provide salty taste compositions, andsalty taste compositions for reducing risk for an increase in bloodpressure, that are palatable and have an enhanced salty taste.

By seasoning food with the novel salty taste compositions of thisinvention, instead of seasoning food with ordinary salt or ordinarysalty taste compositions, one can reduce the amount of salt consumedwithout reducing the salty taste of the food. Moreover, because thenovel salty taste compositions have antihypertensive properties, theamount of salt present in the compositions does not increase the riskfor hypertension. Thus, use of the novel salty taste compositions inplace of ordinary salt affords two major benefits with respect toprotecting against salt-induced hypertension: 1) reducing the amount ofsalt consumed without a reduction in salty taste, and 2) preventing thesalt that is consumed from increasing a risk for increased bloodpressure. Use of the novel salty taste compositions in place of othersalty taste compositions containing reduced amounts of salt also affordsmajor benefits: 1) reducing the amount of salt consumed without reducinga salty taste and without causing a bad taste, and 2) preventing thesalt that is consumed in the composition from increasing a risk forincreased blood pressure. Thus, purposes of this invention includeproviding a palatable salty taste-imparting agent, and a palatable saltytaste imparting agent useful for reducing a risk for a salt-inducedincrease in blood pressure.

The present inventor conducted intensive research to attain the abovepurposes, and surprisingly found that salt, or one or more additionalfood materials selected from the group consisting of fruits of thefamily Rutaceae, vegetables of the family Brassicaceae, and vegetablesof the family Amaranthaceae, can have the effect to mask the earthytaste of beetroot. Further, the inventor surprisingly found thatbeetroot mixed with salt can act as a salty taste enhancer and be usedto prepare palatable salty taste compositions that have an enhancedsalty taste and that contain beetroot in amounts that can reduce therisk for a salt-induced increase in blood pressure, and thus completedthe present inventions.

Specifically, the present invention includes the followingconfigurations.

-   -   (1) A salty taste composition comprising beetroot and salt,        wherein the composition comprises 5 to 30% by dry weight of the        beetroot and 70 to 95% by dry weight of the salt based on the        total weight of the composition.    -   (2) A salty taste composition comprising beetroot and salt,        wherein the ratio of the beetroot to the salt (beetroot:salt) by        dry weight in the composition is 1:16 to 1:4.    -   (3) The salty taste composition (2), wherein the ratio of the        beetroot to the salt (beetroot:salt) by dry weight in the        composition is 1:16.    -   (4) The salty taste composition in any one of (1) to (3),        wherein the composition comprises an additional food material.    -   (5) The salty taste composition described in any one of (1) to        (4), wherein the additional food material comprises at least one        or more nitrate-containing food materials.    -   (6) The salty taste composition described in any one of (1) to        (5), wherein the additional food material comprises Vitamin D        and/or vitamin C    -   (7) The salty taste composition described in any one of (1) to        (6), for a human with hypertension or prehypertension.    -   (8) A food composition comprising the salty taste composition        described in any one of (1) to (7).    -   (9) The food composition of (8), being soy sauce (shoyu).    -   (10) A composition comprising beetroot and salt for preventing a        salt-induced increase in blood pressure, wherein the composition        comprises 5 to 30% by dry weight of the beetroot and 70 to 95%        by dry weight of the salt based on the total weight of the        composition.    -   (11) A composition comprising beetroot and salt for preventing a        salt-induced increase in blood pressure, wherein the ratio of        the beetroot to the salt (beetroot:salt) by dry weight in the        composition is 1:16 to 1:4.    -   (12). The composition of (11), wherein the ratio of the beetroot        to the salt (beetroot:salt) by dry weight in the composition is        1:16.    -   (13) The composition of (10) to (12), comprising an additional        food material.    -   (14) The composition described in any one of (10) to (13),        wherein the additional food material comprises at least one or        more nitrate-containing food materials.    -   (15) The composition described in any one of (10) to (14),        wherein the additional food material comprises Vitamin D and/or        a supplement of vitamin D.    -   (16) A method for preventing an increase in blood pressure, the        method comprises administering the composition described in any        one of (1) to (7) to (10) or (10) to (15) to a human with        prehypertension.    -   (17) A method for preventing or treating salt-induced        hypertension, wherein the composition described in (7) to (10)        or (10) to (15) is used as a salt substitute.    -   (18) A method for enhancing a salty taste of a composition        containing salt, comprising substituting the salt of the        composition with beetroot in an amount of 5 to 30% by dry weight        of beetroot based on the weight of the salt to be added.    -   (19) A method for enhancing a salty taste of a composition        containing salt, comprising adding beetroot to the composition        with the ratio of the beetroot to the salt (beetroot:salt) by        dry weight in the composition is 1:16 to 1:4.    -   (20) The method described in (19), wherein the ratio of the        beetroot to the salt (beetroot:salt) by dry weight in the        composition is 1:16.    -   (21) The method described in any one of (18) to (20), wherein        the composition comprises an additional food material.    -   (22) The method described in any one of (18) to (21), wherein        the additional food material comprises at least one or more        nitrate-containing food materials.    -   (23) The method described in any one of (18) to (22), wherein        the additional food material comprises Vitamin D and/or vitamin        C    -   (24) A method for preventing an increase in blood pressure by        using a salty taste composition having an enhanced salty taste,        the method comprises: providing the salty taste composition        containing beetroot in an amount (dry weight) of 5 to 30% by dry        weight of the salt; and consuming the salty taste composition by        a human with hypertension or prehypertension in place of the        salt.    -   (25) A method for preventing an increase in blood pressure by        using a salty taste composition having an enhanced salty taste,        the method comprises:    -   providing the salty taste composition containing beetroot and        salt such that the ratio of beetroot to salt (beetroot:salt) by        dry weight in the composition is 1:16 to 1:4; and    -   consuming the salty taste composition by a human with        hypertension or prehypertension in place of the salt.    -   (26) The method described in (25), wherein the ratio of beetroot        to salt (beetroot:salt) by dry weight in the composition is        1:16.    -   (27) The salty taste composition described in any one of (1)        to (7) or the composition described in any one of (10) to (15),        wherein the beetroot in the composition is in the form of        powder, granules, or crystalline particles and the salt in the        composition is in the form of powder, granules, or crystalline        particles, and the composition is a powder composition as a        mixture of the beetroot and the salt.

The present invention further includes the following configurations.

-   -   [1] A salty taste composition comprising beetroot and salt.    -   [2] The salty taste composition of [1], comprising 20 to 65% by        dry weight of the beetroot and 35 to 80% by dry weight of the        salt.    -   [3] The salty taste composition of [1] or [2], wherein the ratio        of the beetroot to the salt by dry weight in the composition is        0.6:1 to 1.8:1.    -   [4] The salty taste composition described in any one of [1] to        [3], wherein the salty taste composition comprises an additional        food material, and the total content of the beetroot and the        salt is 20 to 90% by dry weight, and the content of the        additional food material is 10 to 80% by dry weight in the        composition.    -   [5] The salty taste composition described in any one of [1] to        [4], wherein the additional food material comprises at least one        or more nitrate-containing food materials.    -   [6] The salty taste composition described in any one of [1] to        [5], wherein the additional food material comprises at least one        or more seasonings.    -   [7] The salty taste composition described in any one of [1] to        [6], wherein the additional food material comprises a supplement        of vitamin D and or other vitamins    -   [8] The salty taste composition described in any one of [1] to        [7], wherein the beetroot in the composition is in the form of        powder, granules, or crystalline particles and the salt in the        composition is in the form of powder, granules, or crystalline        particles, and the composition is a powder composition as a        mixture of the beetroot and the salt.    -   [9] The salty taste composition described in any one of [1] to        [8], for a human with rather high blood pressure.    -   [10] A salty taste composition for preventing an increase in        blood pressure, the composition comprising beetroot and salt.    -   [11] The salty taste composition for preventing an increase in        blood pressure of [10], the composition comprising 20 to 65% by        dry weight of the beetroot and 35 to 80% by dry weight of the        salt.    -   [12] The salty taste composition for preventing an increase in        blood pressure of [10] or [11], wherein the ratio of the        beetroot to the salt by dry weight in the composition is 0.6:1        to 1.8:1.    -   [13] The salty taste composition for preventing an increase in        blood pressure described in any one of [10] to [12], wherein the        total content of the beetroot and the salt is 20 to 90% by dry        weight, and the content of an additional food material is 10 to        80% by dry weight in the composition.    -   [14] The salty taste composition for preventing an increase in        blood pressure described in any one of [10] to [13], wherein the        additional food material comprises at least one or more        nitrate-containing food materials.    -   [15] The salty taste composition for preventing an increase in        blood pressure described in any one of [10] to [14], wherein the        additional food material comprises at least one or more        seasonings.    -   [16] The salty taste composition for preventing an increase in        blood pressure described in any one of [10] to [15], wherein the        additional food material comprises a supplement of vitamin D and        or other vitamins.    -   [17] The salty taste composition for preventing an increase in        blood pressure described in any one of [10] to [16], wherein the        beetroot in the composition is in the form of powder, granules,        or crystalline particles and the salt in the composition is in        the form of powder, granules, or crystalline particles, and the        composition is a powder composition as a mixture of the beetroot        and the salt.    -   [18] The salty taste composition for preventing an increase in        blood pressure described in any one of [10] to [17], for a human        with rather high blood pressure.    -   [19] A salty taste-imparting agent comprising beetroot and salt        as active ingredients.    -   [20] A salty taste enhancer comprising beetroot as an active        ingredient.    -   [21] A food composition comprising the salty taste composition        described in any one of [1] to [18].    -   [22] The food composition of [21], being soy sauce (shoyu).    -   [23] An anti-hypertension composition, the composition        comprising beetroot and further comprising one or more        additional food materials selected from the group consisting of        fruits of the family Rutaceae, vegetables of the family        Brassicaceae, and vegetables of the family Amaranthaceae in an        effective amount for masking the taste of the beetroot.    -   [24] The anti-hypertension composition of [23], for        administering to a human with hypertension.    -   [25] The anti-hypertension composition of [23], for        administering to a human with prehypertension.    -   [26] The anti-hypertension composition of [23], for        administering to a human with normal blood pressure.    -   [27] The anti-hypertension composition described in any one of        [23] to [26], to be formulated as a form of a powder, granule,        tablet, liquid, capsule, troche, or jelly.    -   [28] The anti-hypertension composition described in any one of        [23] to [27], wherein the additional food material is one or        more selected from the group consisting of shikuwasa, yuzu,        komatsuna, ging-gen-cai, and spinach.    -   [29] The anti-hypertension composition described in any one of        [23] to [27], the composition comprising 0.1 to 10 parts by mass        of the additional food material with respect to 1 part by mass        of the beetroot, in terms of dry solid content.    -   [30] The anti-hypertension composition described in any one of        [23] to [29], for administering the beetroot in an amount of 0.5        to 10 g in terms of dry solid content per day.    -   [31] The anti-hypertension composition described in any one of        [23] to [30], to be mixed in 100 mL to 1000 mL of liquid to        prepare a liquid composition comprising the beetroot and the        additional food material.    -   [32] The anti-hypertension composition described in any one of        [23] to [31], to be contained in a unit dose package so that 0.5        g to 10 g of the beetroot in terms of dry solid content is        contained in the package.    -   [33] The anti-hypertension composition described in any one of        [23] to [32], to be contained in a unit dose package so that 0.5        g to 10 g of the beetroot in terms of dry solid content is        contained in the package and 0.5 to 10 g of the additional food        material in terms of dry solid content is contained in the        package.

In some embodiments, the present invention provides an anti-hypertensioncomposition comprising beetroot and salt with additional food materialsthat enhance the antihypertensive activity of beetroot and also reducethe bad taste of beetroot.

In addition, the present invention can provide a salty taste compositionand salty taste composition for preventing an increase in blood pressureby the combination of beetroot and salt, wherein the salt masks theearthy taste of the beetroot and the beetroot enhances the salty tasteof the salt, each of the compositions having enhanced salty taste, beingpalatable, without deterioration of salty taste in spite of the reducedamount of salt, and also being excellent in the effect to preventincrease in blood pressure. The present invention can also provide asalty taste-imparting agent, and a salty taste enhancer useful forpreventing an increase in blood pressure.

The composition of the present invention can contain, in addition tobeetroot, for example, one or more additional food materials selectedfrom the group consisting of fruits of the family Rutaceae, nitratecontaining vegetables of the family Brassicaceae, or nitrate containingvegetables of the family Amaranthaceae. By virtue of this configuration,a food composition can be provided with the earthy taste of beetrootmasked and the anti-hypertensive activity of beetroot more enhanced.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 illustrates the effect of beetroot powder and other powders tosalty taste.

FIG. 2(a) illustrates 24-hour mean arterial pressures measured byradiotelemetry before and after initiating two treatments.

FIG. 2(b) illustrates the comparison of blood pressures between thetreatment with beetroot and salt and the treatment with salt alone.

DETAILS DESCRIPTION OF EMBODIMENTS

The beetroot-containing composition according to the present inventioncomprises beetroot, and further comprises one or more food materials tomask the taste of the beetroot.

Examples of the food materials to mask the taste of beetroot include, asshown in Examples below, salt, fruits of the family Rutaceae such asshikuwasa and yuzu, and nitrate containing vegetables of the familyBrassicaceae such as komatsuna and ging-gen-cai, and nitrate containingvegetables of the family Amaranthaceae such as spinach.

Beet (Beta vulgaris), which is known as a root vegetable, is a plantthat belongs to Amaranthaceae, Chenopodiaceae, Beta, and popularexamples thereof include sugar beet, red beet, table beet, beets, Betavulgaris, and garden beet.

The term “beet” as used herein means any part of the beet plant thatcontains nitrate including the root, leaves, bark etc. with the rootbeing the preferred part for purposes of this invention. The root mayinclude other parts of the plant body such as the root bark. Examples ofthe beetroot include, but are not limited to, Red beetroot, Golden orgold beetroot, Yellow beetroot, and White beetroot Albino, eachcurrently cultivated; the native species (white root) “Bull's Blood”;the native species “Chioggia”; the native species (distinct red andwhite zoned root) “Crosby's Egyptian”; the native species“Cylindra”/“Formanova”; the native species (elongated root) “DetroitDark Red Medium Top”; the native species “Early Wonder”; the nativespecies “Golden Beet”/“Burpee's Golden”; the native species (yellowroot) “Perfected Detroit”, “Red Ace”; and the hybrid “Ruby Queen”,“Touchstone Gold” (yellow root). Alternatively, beetroot developed orgenetically modified so as to contain inorganic nitrates, which areconverted into nitric oxide in the body, in an amount larger than thosecontained in conventional varieties may be used in the presentinvention. The term “beetroot” is defined to mean all types of beetrootincluding any member of the group Beta vulgaris such as theabove-mentioned ones.

The term “beetroot” includes all forms. For example, the form can be adry powder prepared, for example, through directly freeze-drying orspray-drying a natural material of a root, including the root and theroot bark, in order to use natural, useful components. Also, squeezedjuice or grounded paste from the material may be used. Also, an extract,for example, extracted from a raw material with a solvent such as wateradded thereto can be used. Beetroot products of food grade from anysource can be suitably used in the present invention.

Herein, the term “salt” refers to any form of sodium chloride alone anda combination of sodium chloride and other inorganic salts in which thesodium chloride accounts for 50% or more of the ingredient salts on aweight basis or molar basis. The term “salt” also includes rock salt,sea salt, and flavored salt such as soy salt, garlic salt, and celerysalt. The term “salt” is also intended to include salt materials of anysize including coarse, fine, extra fine, and micro-fine salts, and saltsof other sizes. Sodium chloride of food grade from any source can besuitably used in the present invention.

The present invention provides a salty taste composition comprising theabove-explained beetroot and salt. In a preferred embodiment of thepresent invention, the salty taste composition comprises 5 to 65% by dryweight of beetroot, based on the total weight of the salty tasecomposition, and almost all of the rest of the salty taste compositionconsists of salt. Hence, in this case, the salty taste compositioncomprises 35 to 95% by dry weight of salt. Here, the “% by dry weight”used in the specification means the % ratio based on the total weight ofthe salty tase composition

In a more preferred embodiment of the present invention, the salty tastecomposition comprises 5 to 60% by dry weight of beetroot, and almost allof the rest of the salty taste composition consists of salt. Hence, inthis case, the salty taste composition comprises 40 to 95% by dry weightof salt. Particularly preferably, the salty taste composition comprises5 to 30% by dry weight of beetroot. The most preferably, the salty tastecomposition comprises 5 to 25% by dry weight of beetroot. In a preferredembodiment of the present invention, the ratio of beetroot to salt bydry weight in the salty taste composition is 0.6:1 to 1.8:1, and is0.8:1 to 1.5:1 in a more preferred embodiment. Alternatively, the ratioof beetroot to salt by dry weight in the salty taste composition is 1:16to 1:4, and is 1:16 to 1:8 in a more preferred embodiment. Asdemonstrated later in Examples, if the amount of beetroot is excessivelylarge with respect to that of salt, the salty taste composition willlack salty taste, and it will be difficult to obtain the effect of saltto mask the earthy taste of beetroot. If the amount of beetroot isexcessively small with respect to that of salt, the salty tastecomposition will lack the effect to enhance the salty taste of salt, andit will be difficult to obtain the effect of beetroot to preventsalt-induced increases in blood pressure.

In some embodiments, the salty taste composition can be comprised ofsalt together with nitrate-containing vegetable matter without beetrootin the composition, provided that the nitrate-containing vegetablematter provides a ratio of nitrate:salt in the composition of 1:160 orgreater, as such ratios of nitrate:salt are sufficient to reduce a riskfor salt-induced increases in blood pressure (see Carlstrom M, Persson AE, Larsson E, Hezel M, Scheffer P G, Teerlink T, et al. Dietary nitrateattenuates oxidative stress, prevents cardiac and renal injuries, andreduces blood pressure in salt-induced hypertension. Cardiovasc Res.2011; 89:574-85; and also see FIG. 2 herein). Examples of suchnitrate-containing vegetables that can provide adequate amounts ofnitrate similar to those provided by beetroot are shown in Table 1.

The salty taste composition comprised of beetroot and salt according tothe present invention can contain, in addition to the above-explainedbeetroot and salt, an additional food material, without interfering withthe effect of the present invention. In this case, it is preferred thatthe total content of beetroot and salt be 20 to 90% by dry weight andthe content of the additional food material be 10 to 80% by dry weightin the salty taste composition, and it is more preferred that the totalcontent of beetroot and salt be 50 to 90% by dry weight and the contentof the additional food material be 10 to 50% by dry weight in the saltytaste composition, based on the total weight of the salty tastecomposition. If the content of the additional food material isexcessively large with respect to the total content of beetroot and saltin the salty taste composition, the salty taste composition may lacksalty taste. Here, the composition of the present invention means havingan enhanced salty taste in comparison to a composition in which beetrootof the present composition is substituted with other ingredients. The“enhanced salty taste” means a salty taste practically equivalent tothat of a salt-containing composition in which the beetroot component ofthe salty taste composition is substituted with salt, or a greater saltytaste than that of a salt-containing composition in which the beetrootcomponent is substituted with some other ingredient.

Examples of the additional food material include a nitrate-containingfood material. The nitrate-containing food material can provide a saltytaste composition having more excellent effect to prevent an increase inblood pressure, by virtue of the action of nitric oxide generated in thebody from the nitrate-containing food material concomitant with nitricoxide generated in the body from the beetroot, which is similarly anitrate-containing food material. As mentioned above, nitric oxide is avasodilator that relaxes blood vessels and reduces blood pressure.Recently, it has become evident that reduced nitric oxide activitycauses salt-sensitivity and that increased nitric oxide activityprevents salt-induced increase in blood pressure.

Shikuwasa as used in the present invention refers to the fruit ofshikuwasa, which is known as a citrus fruit. The term “fruit” mayinclude the pericarp, and the like. Shikuwasa (Citrus depressa) is aplant of the genus Citrus of Rutaceae, and sometimes called Hirami Lemonas the Japanese name. The production area of shikuwasa is not limitedfor the purpose of use in the present invention.

Yuzu as used in the present invention refers to the fruit of yuzu, whichis known as a citrus fruit. The term “fruit” may include the pericarp.Yuzu (Citrus junos) is a plant of the genus Citrus of Rutaceae. Yuzu isnot limited to the specific species for the purpose of use in thepresent invention.

Komatsuna as used in the present invention refers to the leaf ofkomatsuna, which is known as a leaf vegetable. The term “leaf” mayinclude the stem and root. Komatsuna (Brassica rapa var. perviridis) isa plant of the genus Brassica of Brassicaceae. The production area ofkomatsuna is not limited for the purpose of use in the presentinvention.

Ging-gen-cai as used in the present invention refers to the leaf ofging-gen-cai, which is known as a leaf vegetable. The term “leaf” mayinclude the stem and root. Ging-gen-cai (Brassica rapa var. chinensis)is a plant of the genus Brassica of Brassicaceae, which is sometimescalled Taisai as the Japanese name. The production area of ging-gen-caiis not limited for the purpose of use in the present invention.

Spinach as used in the present invention refers to the leaf of spinach,which is known as a leaf vegetable. The term “leaf” may include the stemand root. Spinach (Spinacia oleracea) is a plant of the genus Spinaciaof Chenopodioideae of Amaranthaceae. The production area of spinach isnot limited for the purposes of use in the present invention.

In addition to the above-mentioned fruits of the family Rutaceae such asshikuwasa and yuzu, vegetables of the family Brassicaceae such askomatsuna and ging-gen-cai, and vegetables of the family Amaranthaceaesuch as spinach, a known food material, for example, and any ofnitrate-rich vegetables listed in Table 1 below can be appropriatelyselected for use as the nitrate-containing food material. In Table 1,Chinese cabbage is known as komatsuna in Japan. Rocket is also known asrucola or arugula. One nitrate-containing food material or two or morenitrate-containing food materials may be used. Nitrate-containing foodmaterials of food grade from any source can be suitably used in thepresent invention.

TABLE 1 Vegetable with Mean nitrate content high nitrate content [range](mg/kg) Rocket 2597 [0033] Spinach 2137 [965-4259] Lettuce 1893[970-2782] Radish 1868 [1060-2600] Beetroot 1459 [644-1800] Chinesecabbage 1388 [1040-1859]

This Table showing vegetables with high nitrate content is taken from“Vascular effects of dietary nitrate (as found in green leafy vegetablesand beetroot) via the nitrate-nitrite-nitric oxide pathway”, Lidder S,Webb A J. Br. J Clin. Pharmacol. 2013 March; 75(3):677-96 (Excerpt).

The composition according to the present invention can further contain afood material other than the above-explained food materials, withoutinterfering with the effect of the present invention. Examples thereofinclude food materials listed in Table 2 below. Any form may beappropriately selected for those food materials, and examples thereofinclude powder, crystals, crystalline particles, concentrates, juices,and derivatives thereof.

TABLE 2 Kyoho Persimmon Shikuwasa Hirome (Undaria undarioides) YuzuMekabu Satonishiki Agar Japanese apricot Arame (Eisenia bicyclis) KabosuBadderlocks (Alaria esculenta) Kinkan Cochayuyo (Durvillaea antarctica)Daidai Ecklonia cava (Ecklonia cava) Sudachi Oarweed (Laminariadigitata) Green tea Sugar kelp (Saccharina latissima) Hashouga Wakame(Undaria pinnatifida) Ginger Salt Myouga Moshio Wasabi Miso HijikiIwanori Nori Ao-nori Kombu (Saccharina japonica)

Each of the above food materials can be used as an additive for thesalty taste composition comprising beetroot. Each of the above foodmaterials including shikuwasa, yuzu, komatsuna, ging-gen-cai, andspinach concomitantly, have the effect to enhance the anti-hypertensiveactivity of beetroot. The mechanism of the anti-hypertensive activity isconsidered to be related to increase of the nitric oxide-producingactivity, as with the case of beetroot. The beneficial effect isachieved by providing additional nitrate and or compounds that amplifythe body's ability to generate nitric oxide from nitrate or othersources. In addition, each of these food materials can be used as a foodmaterial to mask the taste of beetroot.

In the case that any of the above food materials is used for masking thetaste of beetroot, the amount suitable for masking in theanti-hypertensive composition according to the present invention can bedetermined by performing an appropriate sensory evaluation examination.Specifically, whether any of the above-mentioned food materials iscontained in an effective amount for masking the bad taste of beetrootcan be determined through an appropriate sensory evaluation examinationwith a plurality of panelists, where the taste of the anti-hypertensivecomposition according to the present invention is compared with thetaste of an anti-hypertensive composition prepared with a formulationobtained by excluding the above-mentioned food materials for masking thebad taste of beetroot from the anti-hypertensive composition accordingto the present invention.

Herein, the term “masking” means decreasing the bad taste of beetroot,or changing it to a palatable taste, and does not necessarily meandecreasing the amount of the causal ingredients for the bad tastecontained in beetroot. Rather “masking” means making it very difficultto detect in a sensory manner the bad taste, through mixing theingredients conferring the bad taste with the other ingredientscontained in the food materials for masking the bad taste.

The form of materials to be used in the present invention, including thefood materials mentioned above such as beetroot, shikuwasa, yuzu,komatsuna, ging-gen-cai, and spinach, are not particularly limited inany manner. However, it is preferred to use a dry powder prepared, forexample, through directly freeze-drying or spray-drying a naturalmaterial of a root or fruit in order to use natural, useful componentsdirectly. Also, squeezed juice or grounded paste from the material maybe used. Also, an extract, for example, extracted from a raw materialwith a solvent such as water added thereto can be used. One foodmaterial for masking the taste of beetroot may be used, or a combinationincluding two or more food materials therefor may be used.

Examples of the additional food material further include a seasoning. Byvirtue of the seasoning, the present invention can provide the saltytaste composition with a unique scent and taste imparted thereto. Any ofknown seasonings for food, for example, listed in Table 3 below can beappropriately selected for use. One seasoning may be used, or two ormore seasonings may be used. The seasoning may be contained orfabricated as an additional food material together with thenitrate-containing food material. Seasonings of food grade from anysource can be suitably used in the present invention.

TABLE 3 Name Category 18 Spice Chicken Rub Dry Rub, Chicken Rubs 8Pepper Chili Seasoning Chili Powder, Salt Free, Sugar Free Achiote SeedCaribbean Adobo Lime Rub Dry Rub, Chicken Rubs, Sugar Free AdoboSeasoning Caribbean, Salt Free, Sugar Free Aji Panca Chile Chiles andHot Peppers Ajwain Seed, Ground Exotic Al Pastor Taco Seasoning Mexican,Sugar Free Aleppo Pepper Chile Flakes, Chiles and Hot Peppers AllAmerican Dry Rub Dry Rub, American Allspice, Whole Jamaican AllspiceBerries Jamaican Allspice, Ground Jamaican Amarillo Aji Chiles Chiles &Hot Peppers Amarillo Aji Chile Powder Chiles & Hot Peppers Amchur AcidicSpices, Exotic Anaheim Chiles, Dried Chiles & Hot Peppers Ancho Chiles,Dried Chiles & Hot Peppers Ancho Powder Chiles & Hot Peppers AndouilleSausage Seasoning Sausage, Sugar Free Anise Seed Pickling Spice AnnatoSeeds Caribbean Apple Pie Spice Baking, Sugar Free Applewood ChipotleRub Chicken Rubs Arrowroot Powder Baking Asafoetida Powder Baking AustinSteak Rub Beef Seasoning, Sugar Free Bahamian Chicken Caribbean, ChickenRubs, Salt Free, Sugar Free Baharat African, Salt Free, Sugar FreeBarbacoa Rub Dry Rub, Mexican Basil, Sweet Herbs Bay Leaf Herbs BayLeaf, Ground Herbs Beef Brisket Rub Barbecue, American Berbere African,Sugar Free Birdseye Chiles, Dried Chiles & Hot Peppers Birdseye ChilePowder Chiles & Hot Peppers Black Cumin Earthy Black & White PeppercornBlend Peppercorns, Sugar Free Black Mustard Seed Mustard, Exotic BlackPeppercorns Peppercorns Black Pepper, Coarse Grind Pepper Black Pepper,Medium Grind Pepper Black Pepper, Cracked Pepper Black Sesame SeedsNutty Blackened Seasoning Cajun & Creole, Sugar Free Breakfast SausageSeasoning American, Sugar Free Bourbon Molasses Chicken Seasoning,Barbecue, Grill Seasonings Brewpub Garlic Fries Seasoning American,Sugar Free Bristol Bay Salmon Seasoning Salmon Seasoning, Sugar FreeBrown Mustard Seed Mustard, Indian Brown Mustard Seed Powder Mustard,Indian Brown Sugar, Light Sugar Buffalo Wing Rub Dry Rub, American,Chicken Rubs Butcher's Best Chicken Rub Dry Rub, Chicken Rubs, SugarFree Burger Blast American Cacao Chile Rub Dry Rub Cacao Sugar BakingCacao Powder Baking Cajun Rub (Hot) Cajun & Creole, Dry Rub, ChickenRubs, Sugar Free Cajun Seasoning, Salt Free Cajun & Creole, Salt Free,Sugar Free Cajun Turkey Rub Turkey, Cajun, Sugar Free California Chiles,Dried Chiles & Hot Peppers Caraway Seed Earthy Cardamom Pods BakingCardamom Seed Baking Cardamom Black Whole Baking, Earthy Cardamom SeedPowder Baking Caribbean Spice Caribbean Carolina Reaper Chile FlakesChiles & Hot Peppers, Chiles Flakes Carolina Reaper Garlic Pepper PepperBlend, Sugar Free Cascabel Chiles Chiles & Hot Peppers Cayenne Pepper(Hot 90,000 HU) Chiles & Hot Peppers Cayenne Pepper (Medium 35,000Chiles & Hot Peppers HU) Celery Flakes Vegetables Celery Salt Salt,Sugar Free Celery Seed Pickling Spice Celery Seed Powder Pickling SpiceCeylon Cinnamon Baking, Cinnamon Ceylon Cinnamon Sticks 3″ Baking,Cinnamon Chermoula Seasoning African, Sugar Free Chervil Herbs ChaiBaking Spice Blend Baking, Salt Free, Sugar Free Chile Threads Chiles &Hot Peppers Chili Con Carne Chili Powder, Salt Free, Sugar Free ChiliLime Seasoning South American, Sugar Free Chili Powder, El Paso HotChili Powder, Sugar Free Chili Powder, Hill Country Chili Powder, SugarFree Chili Powder Mild Chili Powder, Salt Free, Sugar Free Chili Powder,Sweet Chili Powder, Salt Free Chimichurri South American, Salt Free,Sugar Free Chinese Five Spice Asian, Salt Free, Sugar Free ChipotleChiles, Dried Chiles & Hot Peppers Chipotle Flakes Chiles & Hot PeppersChipotle Honey Rub Dry Rub, Chicken Rubs Chipotle “Meco” Chiles Chiles &Hot Peppers Chipotle “Morita” Chiles Chiles & Hot Peppers, Chile FlakesChipotle “Meco” Powder Chiles & Hot Peppers Chipotle “Morita” PowderChiles & Hot Peppers Chipotle Rub Chiles & Hot Peppers, Dry Rub, SugarFree Chipotle Salt Gourmet Salts, Sugar Free Chives Herbs ChocolateHabanero Chiles Chiles & Hot Peppers Chop House Burger Seasoning GrillSeasonings, Sugar Free Cilantro Mexican Cinnamon Chips Cinnamon CinnamonPowder, Korintje Cinnamon Cinnamon Sticks 2.75″, Cassia CinnamonCinnamon Sticks 2.75″, Ceylon Cinnamon Citrus Seasoning Seafood,American, Salt Free, Sugar Free Citrus Steak Steak, Sugar Free Cloves,Ground Baking Cloves, Whole Baking Coarse Sea Salt Gourmet Salt CoconutFlakes Baking Colombo Powder Curry, Caribbean Coriander Seed PicklingSpice Coriander Seed, Indian Pickling Spice Coriander Seed PowderPickling Spice Cow Tippin' Steak Seasoning Steak Seasoning, Sugar FreeCracked Fennel Ground Spices Cream of Tartar Baking Creole SeasoningCajun & Creole, Sugar Free Crushed Habanero Flakes Chiles & Hot Peppers,Chile Flakes Crushed Maras Pepper Chiles & Hot Peppers, Chile FlakesCrushed Red Pepper Flakes Chiles & Hot Peppers Crushed Urfa BiberMediterranean, Chiles Crystalized Ginger Baking Cubeb Berries Pepper,African, Exotic Cumin Seed Earthy Cumin Seed, Ground Earthy Curing Salt(Prague Powder #1) Sausage Spices Curing Salt (Prague Powder #2) SausageSpices Curry Leaves Earthy Curry Powder, Sweet Curry, Salt Free Curry,Madras Curry, Salt Free Curry, Maharajah Style Curry, Salt Free Curry,Vindaloo Curry, Salt Free De Arbol Chiles Chiles & Hot Peppers De ArbolChile Powder Chili Powder Deep South Dry Rub Dry Rub Deer JerkySeasoning Wild Game, Sugar Free Demerara Sugar Baking, Sugar DiabloBurger Seasoning Burger Seasonings, Beef Seasonings Diced Green BellPepper Vegetables Diced Red Bell Pepper Vegetables Dill Seed PicklingSpice Dill Weed Herbs Domestic Paprika Paprika Dried Anaheim ChilesChiles & Hot Peppers Dried Ancho Chilies Chiles & Hot Peppers DriedBirdseye Chiles Chiles & Hot Peppers, African Dried Chipotle ChilesChiles & Hot Peppers Dried Fenugreek Leaves Herbs, Indian DriedGrapefruit Peel Citrus Zest Dried Habanero Chilies Chiles & Hot PeppersDried New Mexico Chiles Chiles & Hot Peppers Dried Nora Chiles Chiles &Hot Peppers Dried Pasilla Chiles Chiles & Hot Peppers Dried PeperoncinoChiles Chiles & Hot Peppers Dried Poblano Powder Chiles & Hot PeppersDried Puya Chiles Chiles & Hot Peppers Dried Rose Petals Sweet Spices,Exotic Dried Serrano Chiles Chiles & Hot Peppers Dried ShallotsVegetables Dry Mustard Powder, Yellow Mustard Dukkah Middle Eastern,Sugar Free El Paso Chili Powder Hot Chili Powder, Salt Free, Sugar FreeEspresso Rub Dry Rub Epazote Leaves Mexican Fajita Seasoning American,Mexican, Sugar Free Fenugreek Leaves, Dried Herbs, Indian Fennel PollenAnise Herbs Fennel Seed Anise Herbs Fennel Seed, Ground Anise HerbsFenugreek Seed Bitter File Powder Cajun & Creole Filipino Pork Rub PorkRubs Fines Herbes Herbs, Salt Free, Sugar Free Flippin' The Bird ChickenRubs Fort Worth Burger Seasoning American Garam Masala Curry, Salt Free,Sugar Free Garlic Flakes, Roasted (California) Garlic Garlic HerbSeasoning Garlic, Salt Free, Sugar Free Garlic Granules (California)Garlic Garlic Granules, Roasted (California) Garlic Garlic Powder(California) Garlic Garlic Salt Garlic, Salt, Sugar Free Ghost ChilesChiles and Hot Peppers Ginger Crystallized Baking Ginger Root PowderBaking Gourmet Peppercorn Mixer Peppercorns, Sugar Free Grade A1 PoppySeed Nutty Grains of Paradise Pickling Spice, Exotic, African GranulatedGarlic (California) Garlic Granulated Green Bell Pepper VegetablesGranulated Molasses American, Sugar Granulated Red Bell Pepper,Vegetables Roasted Greek Oregano Herbs Greek Seasoning Mediterranean,Sugar Free Green Peppercorns Peppercorns Grilled Salmon SeasoningSeafood, Salmon Seasoning Ground Ajwain Bitter Ground Allspice JamaicanGround Anise Pickling Spice Ground Black Pepper Coarse Grind PepperGround Black Pepper Fine Grind Pepper Ground Black Pepper Medium GrindPepper Ground Cloves Baking Ground Cumin Earthy Ground Fennel Seed AniseHerbs Ground Mediterranean Oregano Herbs Ground Rosemary Herbs GroundThyme Herbs Ground White Pepper Pepper Ground Serrano Chiles & HotPeppers Ground Sichuan Pepper Asian, Ground Peppers Guajillo ChileChiles & Hot Peppers Guajillo Chile Flakes Chile Flakes Guajillo ChilePowder Chili Powder Gulf Coast Bay Seasoning American, Sugar Free GumboFile Powder Cajun & Creole Habanero Chiles, Chocolate Chiles & HotPeppers Habanero Chiles, Dried Chiles & Hot Peppers Habanero FlakesChiles & Hot Peppers Habanero Garlic Pepper Pepper Blend, Sugar FreeHabanero Hot Salt Gourmet Salt, Sugar Free Habanero Powder Chili PowderHabanero Mango Rub Chicken Rubs, Sugar Free Harissa African, Salt Free,Sugar Free Hawaiian Alaea Red Salt Gourmet Salt Hawaiian Black SaltGourmet Salt Hickory Salt, Smoked Gourmet Salt Herbs de Provence Herbs,Salt Free, Sugar Free Hill Country Chili Powder Chili Powder, Salt Free,Sugar Free Himalayan Pink Salt Gourmet Salt Himalayan Salt Block GourmetSalt Honey, Granulated Dry Rub Honey Habanero Rub Chicken RubsHorseradish Powder Pungent Spices Hot Chinese Mustard Powder GroundSpices, Mustard Hot Italian Sausage Seasoning Sausage, Sugar FreeHungarian Paprika Paprika Indian Coriander Seed Pickling Spice ItalianSeasoning Italian, Salt Free, Sugar Free Jalapeno Seasoning Salt GourmetSalt Jalapeno Flakes Chiles & Hot Peppers, Chile Flakes Jalapeno PowderChiles & Hot Peppers Jamaican Jerk Seasoning Caribbean, Dry RubJambalaya Seasoning Cajun & Creole, Salt Free, Sugar Free Japones ChilesChiles & Hot Peppers Juniper Berries, Whole Sweet Spices, Exotic KaffirLime Leaves Herbs, Exotic Kansas City BBQ Rub Dry Rub Kansas City SteakSeasoning Dry Rub, Steak Seasoning Kickin' Chicken Dry Rub, Chicken RubsKorean Beef Seasoning Asian, Beef Seasoning Korean Chile Flakes Chiles &Hot Peppers, Asian, Chile Flakes Korintje Cinnamon Powder CinnamonKosher Salt Salt La Kama Moroccan, Sugar Free Lavender Herbs Lebanese 7Spice Middle Eastern, Salt Free, Sugar Free Lemon Peel Baking LemonPepper Pepper Blend, Salt Free, Sugar Free Lemongrass Powder Asian LightBrown Sugar Sugar Lime Zest Citrus Zest Lime Pepper Salt Free, SugarFree Little Rock BBQ Rub Dry Rub, Sugar Free Long Pepper Pepper, AfricanLouisiana Fish Seasoning Cajun & Creole, Dry Rub, Sugar Free Mace,Ground Earthy Madagascar Vanilla Beans Vanilla Madras Curry Curry, SaltFree, Sugar Free Maharajah Style Curry Curry, Salt Free, Sugar FreeManazanillo Mexican Seasoning Mexican, Salt Free, Sugar Free MarasPepper, Crushed Chiles & Hot Peppers, Middle Eastern Marjoram Leaf HerbsMayan Coco Baking, Mexican Mediterranean Dry Rub Dry Rub, Chicken Rubs,Sugar Free Mediterranean Oregano Herbs Memphis Style BBQ Rib Rub DryRub, Salt Free, Sugar Free Mexican Allspice Berries Mexican, Whole Seeds& Berries Mexican Mole Seasoning Mexican, Salt Free Mexican OreganoHerbs Mexican Seasoning, Manzanillo Mexican, Salt Free, Sugar FreeMexican Chorizo Seasoning Mexican, Sugar Free Mignonette PeppercornsPeppercorns, Sugar Free Milan Bread Dipping Seasoning Mediterranean,Bread Dipping Seasoning, Sugar Free Minced Onion Onion Mojo SeasoningCaribbean, Salt Free, Sugar Free Mitmita Spice African, Salt Free, SugarFree Montreal Steak Spice Steak Seasoning, Dry Rub, Sugar Free MoroccanChicken Spice Rub Dry Rub, Chicken Rubs Moroccan Vegetable Rub Dry Rub,Sugar Free Mulato Chiles, Dried Chiles & Hot Pepper Mulling SpiceAmerican Napa Valley Pepper Pepper Blend, Salt Free, Sugar Free NaplesSeasoning Italian, Salt Free, Sugar Free Nashville Hot Chicken SeasoningChicken, American New Mexico Chiles, Dried Chiles & Hot Peppers NewMexico Chile Powder Chiles & Hot Peppers New York Pizza Sauce SeasoningItalian, Salt Free, Sugar Free Nigella Seeds (Black Caraway) Nutty,Exotic Nori Flakes Exotic, Superfoods North Carolina BBQ Rub SeasoningNutmeg Baking Nutmeg Powder Earthy Onion Granules Onion Onion PowderOnion Onion, Minced Roasted Onion Onion Powder, Toasted Onion Onion SoupMix Onion, Soup Blends Orange Zest Baking Oregano, Mediterranean HerbsOregano, Mexican Herbs Paella Seasoning Spanish, Sugar Free Panch Phoron(Bengali Five Spice) Asian, Sugar Free Paprika, Domestic PaprikaPaprika, Hungarian Paprika Paprika, Smoked (Hot) Paprika Paprika, Smoked(Sweet) Paprika Parsley Herbs Pasilla Chiles, Dried Chiles & Hot PeppersPasilla Chile Powder Chiles & Hot Peppers Pasilla de Oaxaca ChilesChiles & Hot Peppers Pennsylvania Pepper Pepper Blend, Salt Free, SugarFree Pepper, Lemon Pepper Pepper, Pennsylvania Pepper, Salt Free, SugarFree Peppercorn Beef Rub Dry Rub, Salt Free, Steak Seasoning, Sugar FreePeppercorns, Black Peppercorns Peppercorns, Black & White BlendPeppercorns Peppercorns, Gourmet Mix Peppercorns Peppercorns, GreenPeppercorns Peppercorns, Sichuan Peppercorns, Asian Peppercorns,Tellicherry Peppercorns Peppercorns, White Peppercorns Pequin ChilesChiles & Hot Peppers Peruvian Kebab Seasoning South American, Sugar FreePickling Spice Pickling Spice, Sugar Free Pineapple Seranno Rub ChickenSeasonings, Pork Rubs, Fish Seasoning Piri Seasoning African, Sugar FreePizza Seasoning Italian, Salt Free, Sugar Free Pollo Asado Chicken Rubs,Mexican Seasoning, Salt Free, Sugar Free Poppy Seed Dutch Blue NuttyPork Stank Dry Rub Poultry Seasoning, Salt Free Salt Free, Sugar FreePrime Rib Seasoning Dry Rub, American, Steak Seasoning, Sugar FreePumpkin Pie Spice Baking, Sugar Free Puya Chiles, Dried Chiles & HotPeppers Quatre epices Pork Rubs, Mediterranean, Sugar Free RanchDressing Seasoning American Ras El Hanout Curry, Sugar Free Recado RojoRub Chicken Rubs, Mexican, Salt Free Red Beans and Rice Seasoning Cajun& Creole, Salt Free Red Pepper Flakes Chiles & Hot Peppers, Chile FlakesRoasted Garlic Pepper Pepper Blend, Salt Free, Sugar Free Roasted MincedOnion Onion Rose Petals Exotic Ground Rosemary Herbs Rosemary Leaf HerbsSaffron Spanish, Earthy, Exotic Sage Leaf C/S Herbs Sage, Rubbed HerbsSaigon Cinnamon Sticks 2.75″ Cinnamon Salt Free Cajun Seasoning Cajun &Creole, Salt Free Salt Free Poultry Seasoning Salt Free Salt Free SteakRub Dry Rub, Salt Free, Steak Seasoning Salt, Celery Salt Salt, GarlicSalt, Garlic Salt, Hawaiian Alaea Red Gourmet Salt Salt, Sea Salt SavoryHerbs Scotch Bonnet Chile Flakes Chiles & Hot Peppers, Chile Flakes SeaSalt Salt Seafood Boil Seafood, American Serrano Chiles Chiles & HotPeppers Serrano, Ground Chiles & Hot Peppers Sesame Seed Nutty SesameSeeds, Black Nutty Shawarma Seasoning Middle Eastern, Salt Free, ChickenRubs, Sugar Free Shichimi Togarashi Asian, Salt Free, Sugar Free SichuanPeppercorns Asian, Peppercorns Sicilian Bread Dipping SeasoningMediterranean, Bread Dipping Seasoning, Sugar Free Sicilian Sea SaltGourmet Salt Smoked Bourbon Barrel Salt Gourmet Salt, Smoked Salt SmokedCherry Wood Salt Gourmet Salt, Smoked Salt Smoked Mesquite Sea SaltGourmet Salt, Smoked Salt Smoked Paprika (Hot) Paprika Smoked Paprika(Sweet) Paprika Smoked Tea Rub Pork Rubs Smoky Citrus Salt Gourmet Salt,Sugar Free Smoked Hickory Salt Gourmet Salt, Smoked Salt SouthwestSeasoning American, Salt Free, Steak Seasoning, Sugar Free SpaghettiSeasoning American, Sugar Free Spanish Saffron Spanish Spearmint Leaves,Dried Herbs Spicy Thai Seasoning Asian, Salt Free, Sugar Free St LouisRib Rub Dry Rub Star Anise, Whole Pickling Spice, Asian Star Anise,Ground Pickling Spice, Asian Steak Rub Dry Rub, Steak Seasoning SteakRub, Salt Free Dry Rub, Salt Free Sumac Middle Eastern, Exotic SummerSavory Herbs Sweet Basil Herbs Sweet Chili Powder Chili Powder, SaltFree Sweet Curry Curry, Sugar Free Sweet Italian Sausage SeasoningSausage Taco Seasoning Mexican, Salt Free Tandoori Spice Indian, SugarFree Tarragon Leaf Herbs Tellicherry Black Peppercorns PeppercornsTempero Baiano South American, Sugar Free Texas Chicken Rub Dry Rub,Chicken Rubs, Sugar Free Texas Smoked Turkey Rub Turkey, Chicken RubsThai Chiles Chiles & Hot Peppers Thai Seasoning, Spicy Asian, Salt FreeThyme Leaf Herbs Thyme, Ground Herbs Tien Tsin Chiles Chiles & HotPeppers Tikka Masala Indian, Salt Free, Chicken Rubs, Sugar Free ToastedGranulated Onion Mexican Tomato Flakes American Tomato Powder VegetableTrinidad Curry Caribbean, Sugar Free Tropical Caribbean Turkey RubTurkey, Caribbean Turkey Brine Seasoning Turkey Turkish Kofte SeasoningMiddle Eastern, Chicken Rubs, Sugar Free Turmeric Powder Earthy TunisianFive Spice African Spice Blend, Salt Free, Sugar Free Tuscany BreadDipping Seasoning Italian Spice Blend, Bread Dipping Seasoning, SugarFree Urfa Biber Mediterranean, Chilies Vadouvan Curry Curry,Mediterranean, Salt Free, Sugar Free Vanilla Beans, Bourbon VanillaVanilla Extract Baking, Vanilla Vegetable Soup Mix Soup Blends, SugarFree Vermont Maple Sugar Sugar Vietnamese Cinnamon Powder CinnamonVietnamese Pork Rub Pork Rubs Vindaloo Curry Curry, Salt Free, SugarFree White Pepper, Fine Grind Pepper White Peppercorns Peppercorns Wildfor Salmon Seafood, Salmon Yellow Mustard Seed Mustard Yellow MustardSeed Powder Mustard Za'atar (Israeli) Middle Eastern, Sugar Free Za'atar(Syrian) Middle Eastern, Sugar Free

The composition according to the present invention can be appropriatelyprepared by mixing the above-mentioned beetroot, salt, and additionalfood material, etc. The form of preparation is not limited, and can beselected from any forms of powder composition, liquid composition, pastecomposition, gel composition, etc. Preferred form is powder composition.The form of powder composition is more convenient because it is easy tomix with a food material and additional seasoning to be applied. Herein,the term “powder composition” is intended to mean a composition in apowder form, as a whole, including materials or a mixture thereof in aform of any of powder, granules, crystalline particles, and the like.For the preparation of such form of powder composition, it is convenientto form powder, granules, or crystalline particles of theabove-mentioned beetroot, salt, additional food material, etc., inadvance and appropriately mix them together. Another technique isdissolving each component in water, mixing the aqueous solutionstogether, and removing the water by vacuum to obtain the desiredproduct. These techniques and other mixing techniques known to thoseskilled in the art can be used to obtain the salty taste compositionaccording to the present invention as a desired product. For example, afreeze-dry method, spray-dry method, and the like can be suitably usedfor the preparation of the form of powder. The agitation granulationmethod, fluidized bed granulation method, extrusion granulation method,etc., can be suitably used for the preparation of the form of granules.Crystalline particles can be formed by slow cooling of a saturatedsolution.

In one embodiment of the present invention, the salty taste compositionaccording to the present invention may contain dry solids in the form ofsalt, with or without dry solids of any other seasoning known to thoseskilled in the art. The salty taste composition may also contain otherdry solids known to those skilled in the art including anti-cakingagents, preservative agents, coating agents, coloring agents, diluents,bulking agents, and excipients for use in a production of products suchas powder for oral administration and crystal-like products etc.

The compositions according to the present invention may be used toseason a broad range of food, for example, as a substitute for aseasoning for food or cooking salt. In this case, the compositionaccording to the present invention may be used in any processed food ornon-processed food with adding to the food before, during, or afterpreparation for consumption of it at about 20 to 200%, preferably atabout 50 to 175%, more preferably at about 75 to 150%, by mass of anordinary salt content that would otherwise be used to achieve acomparable level of seasoning.

Examples of food to which the present invention is applied include abroad range of food products including soy sauce (shoyu), sauces, soups,breads, cookies, cakes, pies, frozen or refrigerated foods, baked foods,crackers, potato chips, canned vegetables, meats, and condiments.

Other examples of food to which the present invention is applied includewhat we call seasoning products, including dark-colored soy sauce(koikuchi shoyu), light-colored soy sauce (usukuchi shoyu), low-sodiumsoy sauce (gen-en shoyu), vinegar (su), miso, ryorishu (cooking sake),mirin, ponzu, shirodashi, mentsuyu, dashi, usuta sauce (worcestersauce), chuunou sauce, tonkatsu sauce, okonomi sauce, teriyaki sauce,oroshi sauce, mayonnaise (kewpie mayonnaise), wafu dressing, rayu (chilioil), goma abura (sesame oil), yuzukosho, wasabi, karashi, sansho,ichimi tougarashi, shichimi tougarashi, wagiri tougarashi, sesame,gomashio, aonori, katsuobushi, kezuribushi, furikake, seasoning withsodium glutamate, shouga (ginger), benishouga, shiso, yuzu, myoga, anddaikon oroshi (grated radish).

As shown in Examples described later, the composition according to thepresent invention is palatable with enhanced salty taste and providesgood salty taste, without deterioration of salty taste in spite of thereduced amount of salt, by virtue of the combination of beetroot andsalt, where the salt masks the earthy taste of beetroot, and on theother hand, the beetroot enhances the salty taste of salt. Hence, thebeetroot and salt in combination have an effect to reinforce mutually,and thus can be suitably used for the purpose of imparting a necessaryand sufficient salty taste to a food with less salt than usual, bypreparing a food so as to inherently contain them or adding themexternally to a food. In this sense, the present invention provides asalty taste-imparting agent comprising beetroot and salt as activeingredients. Also, the present invention provides a method for seasoninga food with reduced salt by substituting a part of the salt in asalt-containing food with beetroot. Additionally, the present inventionprovides a method for producing a salt substitute containing salt andbeetroot in combination.

As shown in Examples described later, the composition according to thepresent invention provides salty taste, and even if the salt content isreduced, the salty taste is comparable to that when the salt content isnot reduced, through enhancement of the salty taste by beetroot. Hence,the beetroot mixed with salt has an effect to act as a salty tasteenhancer, and thus can be suitably used for the purpose of imparting asalty taste to food by adding the composition of salt and beetrootinherently to the food during food preparation or by adding thecomposition externally to the food. In this sense, the present inventionprovides a salty taste enhancer comprising beetroot as the activeingredient. Also, the present invention provides a method for enhancingthe salty taste of a food by adding beetroot to a salt-containing food,provided that the beetroot is effectively mixed with the salt in thefood. For example, addition of beetroot to soy sauce wherein thebeetroot is effectively mixed with the salt in the soy sauce can enhancethe salty taste of the soy sauce. Additionally, the present inventionprovides a method for producing a salty taste enhancer comprising aneffective amount of beetroot for enhancing salty taste.

As shown in Examples described later, the composition according to thepresent invention provides a superior effect to prevent an increase inblood pressure. Hence, it can be suitably used for a human with ratherhigh blood pressure, that is, for administering to a human withhypertension, for administering to a human with prehypertension, foradministrating to a human with normal blood pressure but who isconcerned about their blood pressure, etc.

Herein, the term “hypertension” has a meaning as traditionally definedin the art, and specifically refers to a condition representing as asystolic blood pressure (SBP) equal to or greater than 140 mmHg and/or adiastolic blood pressure (DBP) equal to or greater than 90 mmHg. Theterm “prehypertension” herein has a meaning as traditionally defined inthe art, and specifically refers to a condition representing as a SBP ofequal to or greater than 120 and lower than 140 mmHg and/or a DBP ofequal to or greater than 80 and lower than 90 mmHg. Further, the term“normal blood pressure” herein is defined as blood pressure notbelonging to hypertension or prehypertension, such as a SBP under 120mmHg and a DBP under 80 mmHg.

When being consumed by a human with hypertension or prehypertension, thecomposition according to the present invention can improve, treat,maintain/not to become worse than the present, or prevent an increase inblood pressure, or symptoms themselves that are related to the increasedblood pressure associated with the hypertension or prehypertension, andreduce a risk of development of cardiovascular diseases and metabolicdisorders caused by increased blood pressure and/or inflammation. Orwhen being consumed by a human with normal blood pressure, thecomposition according to the present invention can maintain the normalblood pressure not to become worse than the present, or prevent thenormal blood pressure from worsening, and reduce the risk of developmentof cardiovascular diseases and metabolic disorders caused by increasedblood pressure and/or inflammation.

Table 4 below shows medical disorders that involve salt-induceddisturbances in nitric oxide activity and vascular function. Owing totheir beneficial effects to reduce salt intake and improve nitric oxideactivity, the compositions of the present invention can be particularlyand suitably used to reduce health risk for the disorders in Table 4.

TABLE 4 Hypertension Prehypertension Salt-sensitivity Salt-sensitiveSalt- hypertension resistant hypertension Atherosclerosis MyocardialStroke Transient Mini-stroke infarction ischemic attack PeripheralNephropathy Diabetic Renal failure Chronic vascular disease nephropathyrenal failure Microalbuminuria Diabetes Prediabetes Metabolic Insulinsyndrome resistance Type 1 Diabetes Type 2 Diabetes Obesity VascularAlzheimer dementia disease Erectile Congestive Memory and IL-17 relateddysfunction heart failure cognitive immune dysfunction disorders

It is now well established that alterations in body and tissue saltcontent can have significant effects on inflammatory pathways and immunecell function which can influence risk for a variety of clinicaldisorders that are modulated by the immune system (Kleinewietfeld M etal. Sodium Chloride Drives Autoimmune Disease by the Induction ofPathogenic Th17 Cells. Nature 2013 Apr. 25; 496(7446): 518-522; Amar Set al. Inflammatory role of high salt level in tumor microenvironment.International Journal of Oncology 50: 1477-1481, 2017; Zhou X, et al,Variation in dietary salt intake induces coordinated dynamics ofmonocyte subsets and monocyte-platelet aggregates in humans:implications in end organ inflammation. PLoS One. 2013 Apr. 4;8(4):e60332; Schatz V, et al. Elementary immunology: Na+ as a regulatorof immunity. Pediatr Nephrol (2017) 32:201-210; Zostawa J et al. Theinfluence of sodium on pathophysiology of multiple sclerosis. NeurolSci. 2017 March; 38(3):389-398; Hucke S et al. Implications of dietarysalt intake for multiple sclerosis pathogenesis. Multiple SclerosisJournal 2016, Vol. 22(2) 133-139).

Because use of the salty taste compositions of the current invention inplace of regular salt will reduce salt intake and simultaneously improvenitric oxide activity, they will also reduce a risk for clinicaldisorders mediated by disturbances in various inflammatory and immunesystem pathways that may be be induced by excess salt intake and orsubnormal nitric oxide activity, including salt-induced disturbances ininterleukin pathways involving cytokines such as IL-6, IL-23, IL-10,IL-17 or others and the like. Without intending to restrict the scope ofthe current invention, the salty taste compositions of the currentinvention can thus be used to reduce a risk for the following clinicaldisorders in Table 5 below including common autoimmune disorders,inflammatory disorders, and neoplastic disorders known to be mediated orinfluenced by alterations in inflammatory pathways and or immune systemfunction.

TABLE 5 Multiple Psoriasis Inflammatory Crohn's Osteoarthritis sclerosisBowel disease disease Eczema Sjogren's Neoplastic Asthma RheumatoidSyndrome diseases Arthritis Ulcerative colitis

Specific examples of neoplastic disorders in this Table 5 include butare not limited to: colon carcinoma, basal cell carcinoma, melanoma,squamous cell carcinoma, breast carcinoma, adenocarcinoma, sebaceousgland carcinoma, thyroid carcinomas, papillary carcinoma, papillaryadenocarcinomas, cystadenocarcinoma, medullary carcinoma, bronchogeniccarcinoma, renal cell carcinoma, hepatoma, bile duct carcinoma,choriocarcinoma, seminoma, embryonal carcinoma, lymphomas, cervicalcancer, testicular tumor, lung carcinoma, small cell lung carcinoma,bladder carcinoma, and the like.

The form of use of the composition according to the present invention isnot limited unless the effect is impaired. For example, the compositionaccording to the present invention can be used in the form of a productsuch as a health food, functional food, nutritional supplementary food,supplement, animal health food, animal functional food, animalsupplementary food, animal supplement, etc., or can be used with any ofthe products in combination. For example, the composition can also beprepared with a supplement such as a vitamin supplement in amounts knownto those skilled in the art of preparing safe amounts of vitaminsupplements for daily use. Examples of a preferred vitamin supplementare vitamin D in the form of 250H vitamin D (also called as calcifediol,or 25-hydroxycholecalciferol) or 1,25-dihydroxy vitamin D3 (also calledas calcitriol, or 1,25-dihydroxycholecalciferol), and/or vitamin C whichis also called as L-ascorbic acid. Recently, it has been found thatbiologically active forms of vitamin D can stimulate nitric oxiderelease and there is evidence indicating that beneficial cardiovasculareffects of vitamin D are mediated in part through increases in nitricoxide in the vasculature (Khan A, et al. Nanomedical studies of therestoration of nitric oxide/peroxynitrite balance in dysfunctionalendothelium by 1,25-dihydroxy vitamin D3—clinical implications forcardiovascular diseases. International Journal of Nanomedicine 2018:13455-466). In some embodiments, the compositions of the current inventionwould include the combination of beetroot and salt in the amountsdescribed herein together with vitamin D wherein the compositioncontains approximately 5 to 40 International Units of 25OH vitamin D forevery gram of salt in the composition or for every gram of the saltytaste composition. A preferred amount of vitamin D in the compositionwould be 10 to 20 International Units of 25 OH vitamin D for every gramof salt in the composition or for every gram of the salty tastecomposition. The vitamin D in the composition would have the addedbenefit of improving nitric oxide activity, immune system function, andhelping to maintain normal calcium metabolism and reduce the risks forurinary calcium loss and osteoporosis that are known to be associatedwith a high salt intake. In some embodiments, the compositions of thecurrent invention would include the combination of beetroot and salt inthe amounts described herein together with vitamin C (ascorbic acid)wherein the composition contains approximately 2 to 50 milligrams ofvitamin C for every gram of salt in the composition or for every gram ofthe salty taste composition. A preferred amount of vitamin C in thecomposition would be 5 to 20 milligrams of vitamin C for every gram ofsalt in the composition or for every gram of the salty tastecomposition. The vitamin C in the composition would have the addedbenefit of decreasing oxidative stress and improving nitric oxideactivity and immune system function. Here, the term “functional food”has a meaning including “food with functional characteristics” (FFC),“food for specialized health uses” (FOSHU), and “food with nutrientfunctional claims” (FNFC) according to the definitions used by theJapanese government.

EXAMPLES

Hereinafter, the present invention will be explained more specificallywith Examples. The following Examples are presented to provide thoseskilled in the art with a more complete disclosure and description onhow to implement and use the present invention. More specifically,Examples will demonstrate the ratios of beetroot and salt that can beused in preparation of a salty taste composition having a good saltytaste and being capable of providing an amount of beetroot known to besufficient to reduce the incidence of increased blood pressure whilemasking the earthy or other bad taste of beetroot. However, theseExamples are neither intended to limit the scope of what the inventorregards as the invention, nor intended to represent all of theconceivable Examples. Any other form of beetroot can replace redbeetroot or white beetroot, which are used in Examples.

Example 1 (Evaluation of Saltiness and Salty Taste of Various SaltyTaste Compositions)

A series of salty taste compositions were prepared by blending differentquantities of ordinary red beetroot powder (“red beet”, produced byAsagiri firm, Kumamoto, JAPAN) with salt (produced by Morton Salt) asshown in Table 6. Five subjects were provided with the compositions fortasting, and then scored the sample compositions in terms of salty tastein accordance with the following graded evaluation shown below. For eachtest subject, the taste test was calibrated by first presenting a smallsample on the tongue of approximately 10 mg of salt alone. The subjectwas informed that the sample was salt alone and was instructed to give ascore of 3 to any other samples that have the same salty taste andflavor as this sample of salt alone. After this tasting, the subject wasinstructed to rinse out their mouth with water two times using distilledwater provided in an 8 ounce glass. The subject was instructed that theywould then be given mixtures of salt and a vegetable powder to taste andasked to report whether the sample tasted like salt alone or whether thesample tasted different from salt. Approximately 10 mg of the mixturewas placed on the tongue and the subject instructed to move their tonguearound to enable tasting in the whole mouth. If the sample tasteddifferent from salt, the subjects were instructed to report a score of 2for those samples with a bad taste flavor, or to report a score of 1 forthose samples with a very bad taste flavor. The subjects were instructedto report a score of 4 for those samples that tasted salty and had agood taste flavor, or to report a score of 5 for those samples thattasted salty and had a very good taste flavor. For samples that wereindistinguishable from salt with respect to salty taste and flavor, thesubjects were instructed to report a score of 3. The identity of thesalt compositions tested was coded so that neither the subject nor thetest administrator was aware of the salt concentrations in the samples.After each tasting, the salt taste score was recorded on the sample listand the subject instructed to rinse out their mouth with water asbefore. The testing was then repeated for the next sample until all thesamples were tested.

(Graded Evaluation)

-   -   Very bad taste: 1 point    -   Bad taste: 2 points    -   Indistinguishable from salt: 3 points    -   Salty and good taste: 4 points    -   Salty and very good taste: 5 points

The results are shown in Table 6.

TABLE 6 Salty Taste Ratio of Beetroot Salt composition beetroot/ SubjectSubject Subject Subject Subject (g) (g) (g) salt #1 #2 #3 #4 #5 0.1 1010.1 0.01:1 3 3 3 3 3 0.2 10 10.2 0.02:1 3 3 3 3 3 0.3 10 10.3 0.03:1 33 3 3 3 0.5 10 10.5 0.05:1 3 3 4 3 3 1 10 11  0.1:1 3 3 4 3 3 2 10 12 0.2:1 3 3 4 3 4 5 10 15  0.5:1 4 4 5 3 5 8 10 18  0.8:1 5 4 5 5 5 10 1020  1.0:1 5 4 5 5 5 12 10 22  1.2:1 5 4 5 5 5 15 10 25  1.5:1 4 4 5 5 518 10 28  1.8:1 4 5 4 3 3 20 10 30  2.0:1 1 4 1 2 2

The results of Table 6 revealed that a salty taste compositioncontaining beetroot and salt in combination with a ratio of beetroot tosalt by dry weight between 0.05:1 and 1.8:1 can provide an effectivelysalty and good taste. In contrast, it was found that the salty taste ofa salty taste composition is difficult to distinguish from that of saltwhen the quantity of red beetroot powder blended is small, and a saltytaste composition tastes the distinctive earthy taste of red beetrootand the bad taste is significant when the quantity of red beetrootpowder is blended in ratios to salt that are above 1.8:1 (excessivelylarge).

Example 2

(Evaluation of Various Amounts of Beetroot and Other Powders withRespect to the Salty Taste of Salty Compositions)

The study was conducted using a staircase test protocol in whichstimulus sampling to assess the salty taste of different mixtures ofsodium chloride dissolved in distilled water was carried out using amodified version of the “whole mouth sip and spit procedure” describedby Wise and Breslin (2013). Details of the experimental procedure aredescribed below. During each study, taste testers were given a series ofsolutions to test comprised of 5 mL samples presented in teaspoons. Eachsample solution contained a specified amount of sodium chloride(produced by Morton Salt) with or without a specified amount of beetrootpowder (“red beet”, produced by Asagiri firm, Kumamoto, JAPAN), lactosepowder (100% pure lactose obtained from the Now Foods company,Bloomingdale, Illinois, USA), or cornstarch powder (100% pure cornstarch(brand name “Argo”) obtained from ACH Food Companies, Inc, Memphis,Tennessee, USA) dissolved in room temperature distilled water. Thesubject was instructed to take and hold the sample in their mouth for5-10 seconds, spit out the sample, then rated the saltiness of thesample (wholemouth, sip-and-spit procedure as described by Wise andBreslin, 2013).

For each test subject, the lower limit of the salty taste scale of 0 wascalibrated by first presenting a sample of distilled water alone. Thesubject was informed that the first sample contained no salt and wasinstructed to give a score of 0 (zero) to any other samples thatcompletely lack the taste of salt. After this tasting, the subject wasinstructed to rinse out their mouth with water two times using distilledwater provided in an 8 ounce glass. In each taste test subject, theupper limit of the salty taste scale of 100 was calibrated by presentinga sample of the salt water alone containing 0.4% sodium chloride indistilled water. This concentration range was greater than the minimumthreshold for recognition of the salty taste of sodium chloride in >95%of test subjects as previously reported by Wise and Breslin (2013) andGiguère et al (2016). The subject was informed that the sample was saltwater alone and was instructed to give a score of 100 to any othersamples that have the same salty taste as this sample of salt alone. Forsamples perceived to be less salty than this pure sample of salt wateralone, the subject was instructed to report a score of less than 100.After this tasting, the subject was instructed to rinse out their mouthwith water two times using distilled water provided in an 8 ounce glass.

After tasting of the salt calibration samples was completed, the subjectwas presented with a series of test solutions with varyingconcentrations of salt and either beetroot, lactose, or cornstarch (seeTable 7). The samples were presented in descending order of saltconcentration and contained ascending orders of either beetroot,lactose, or cornstarch. The identity of the salt compositions on thelist was coded so that neither the subject nor the test administratorwas aware of the salt concentrations in the samples. The subject wasasked to taste the sample using the whole mouth sip and spit procedureand to rate the samples for salty taste on the scale of 0 to 100 with100 being the same saltiness as the salt water calibration sample and 0being the saltiness of the sample of distilled water without salt. Afterthis tasting, the salt taste score was recorded on the sample list andthe subject instructed to rinse out their mouth with water as before.The testing was then repeated for the next sample until all the sampleswere tested. The mean taste test scores were then plotted against thesalt concentrations of the various samples tested. The plotted resultswere then visually examined to look for differences between thebeetroot, lactose, and cornstarch groups in the dose response curves forsalty taste.

TABLE 7 Amount Amount of test of Ratio of test powder:sodium chloridepowder in NaCl in by weight in the solution mixture mixture Corn (% by(% by beetroot:NaCl lactose:NaCl starch:NaCl weight) weight) NaCl alone(no NaCl alone (no NaCl alone (no   0%  100% test powder) test powder)test powder) ~1:16 ~1:16 ~1:16   6%   94% ~1:12 ~1:12 ~1:12   8%   92%~1:7  ~1:7  ~1:7    12%   88% ~1:5  ~1:5  ~1:5    16%   84% ~1:4  ~1:4 ~1:4    20%   80% ~1:2  ~1:2  ~1:2  33.3% 66.6%

Experimental results showing how beetroot powder and other powdersaffect salty taste are shown in the FIG. 1 .

Note that substituting lactose powder or cornstarch powder for sodiumchloride caused a reduction in the salty taste of the sodium chloridewhen the percentage by weight of the lactose powder or cornstarch powderin the salt mixture exceeds 6% (when the ratio by weight of lactose orcornstarch to sodium chloride in the mixture exceeds ˜1:16). Incontrast, when beetroot powder was substituted for sodium chloride, thesalty taste of sodium chloride was not affected until the percentage byweight of beetroot in the mixture exceeds 20% (not affected until theratio by weight of beetroot powder to sodium chloride in the mixtureexceeds ˜1:4). Thus, ratios of beetroot powder:sodium chloride withinthe range of approximately 1:16 to 1:4 maintained a salty taste from thesodium chloride more effectively than the same ratios of lactosepowder:sodium chloride or cornstarch powder:sodium chloride.Importantly, ingestion of compositions that contained ratios of beetrootpowder:sodium chloride within this ˜ range of 1:16 to 1:4 providedamounts of nitrate in relation to sodium chloride (nitrate:sodiumchloride ratios of ˜1:160 to 1:40) that were sufficient to prevent theingested sodium chloride from increasing blood pressure.

Example 3

(Salt Compositions that Contain Beetroot with Amounts of NitrateSufficient to Prevent Salt-Induced Increases in Blood Pressure)

The experiment was conducted in two groups of inbred Dahl salt sensitiverats, the most widely used animal model for testing the effects of saltintake on blood pressure. Radiotelemetry catheters were implanted in theabdominal aorta of each rat to provide continuous measurements of bloodpressure 24 hours per day, seven days per week. At least 7-10 days afterrecovery from surgical implantation of the radiotransmitters, baselineblood pressure recordings were obtained while feeding all of the animalsa low salt diet and tap water.

After approximately 7 days of BP recording on the low intake, saltintake was increased in one group of rats by replacing the drinkingwater with a salt water solution containing sodium chloride at aconcentration of 10 grams per liter (1% NaCl). In the other group ofrats, salt intake was increased by replacing the drinking water with asalt water solution containing sodium chloride at a concentration of10.2 grams per liter (1.02% NaCl) together with an amount of beetrootsufficient to provide a nitrate concentration of approximately 63milligrams per liter (a nitrate:sodium chloride ratio by weight ofapproximately 1:160). Given the amount of nitrate typically found inbeet root, this is equivalent to a ratio of beetroot powder:salt ofapproximately 1:16.

Fluid intake was controlled to insure that the rats drinking thesolution of sodium chloride plus beetroot consumed the same amount offluid as the rats drinking the solution of sodium chloride alone. Thus,if anything, the rats drinking the solution of beetroot and salt (1.02%NaCl) consumed more salt than the rats drinking the solution of saltwater alone (1% NaCl). Blood pressure recordings were continued todetermine the effects on blood pressure of administering the high saltintake with beetroot to the blood pressure effects of administering thehigh salt intake without beetroot.

(Result)

The result is shown in FIG. 2 . The daily intake of salt was controlledso that the group given beetroot with salt consumed at least as muchsalt as the group given salt alone. Thus, the lower blood pressure inthe beetroot plus salt group is not due to lower salt intake in thebeetroot plus salt group.

FIG. 2(a) shows 24-hour mean arterial pressures measured byradiotelemetry before and after initiating different treatments. FIG.2(b) shows significantly lower blood pressures throughout treatment withbeetroot and salt compared to treatment with salt alone (unpaired ttest).

Example 4

(Effects of Red Beetroot and Shikuwasa/Application for Subjects withNormal Blood Pressure)

The compositions to provide in this examination are prepared as follows.

-   -   (1) Red beetroot powder

Prepare 210 g of red beetroot powder, and then put it into 60 unit dosefoil packages so that each package contains 3.5 g of red beetrootpowder.

-   -   (2) Mixture of red beetroot powder and shikuwasa powder

A beetroot composition containing shikuwasa is prepared by thoroughlymixing 210 g of red beetroot powder with 30 g of shikuwasa powder, andthen put into 60 unit dose foil packages so that each package contained4 g of the mixture.

-   -   (3) Shikuwasa powder

30 g of shikuwasa powder is prepared, and then put it into 60 unit dosefoil packages so that each package contains 0.5 g of shikuwasa powder.

Eighteen adult subjects (9 men and 9 women) between the ages of 25 yearsand 60 years with normal blood pressure less than 120/80 mmHg areselected for testing the powder composition consisting of red beetrootpowder alone in the above (1), the powder composition consisting of amixture of red beetroot powder and shikuwasa powder in the above (2),and the powder composition consisting of shikuwasa powder alone in theabove (3). Six of the subjects (3 men and 3 women) are assigned to agroup to consume the powder composition consisting of red beetrootpowder alone in the above (1), and six of the subjects (3 men and 3women) are assigned to a group to consume the powder compositionconsisting of a mixture of red beetroot powder and shikuwasa powder inthe above (2), and six of the subjects (3 men and 3 women) are assignedto a group to consume the powder composition consisting of shikuwasapowder alone in the above (3). Blood pressure measurement is performedfor the subjects before the initiation of this examination, and theresults are analyzed through a variance test to check for significantdifference in blood pressure among the test groups.

Each of the subjects is instructed, once every day for 60 days, to mixone dose of the assigned composition with 120 mL of cold water and stirthe mixture with a spoon for 15 to 30 seconds to prepare a liquidmixture, and to consume the liquid mixture. Each of the subjects isasked whether the liquid mixture consumed tasted earthy or tasted bad ordirty, and for each group the opinions from the subjects are summarized.After the 60-day consumption, blood pressure measurement is performedfor the subjects.

Example 5

(Effects of Red Beetroot and Shikuwasa/Application for Subjects withPrehypertension)

The compositions to provide in this examination are prepared as follows.

-   -   (1) Red beetroot powder

Prepare 420 g of red beetroot powder, and then put it into 120 unit dosefoil packages so that each package contains 3.5 g of red beetrootpowder.

-   -   (2) Mixture of red beetroot powder and shikuwasa powder

A beetroot composition containing shikuwasa is prepared by thoroughlymixing 420 g of red beetroot powder with 60 g of shikuwasa powder, andthen put into 120 unit dose foil packages so that each package contains4 g of the mixture.

-   -   (3) Shikuwasa powder

Prepare 60 g of shikuwasa powder, and then put it into 120 unit dosefoil packages so that each package contains 0.5 g of shikuwasa powder.

Eighteen adult subjects (ages of 55 years to 60 years, 9 men and 9women) with prehypertension and systolic blood pressure of about 135 to138 mmHg and diastolic blood pressure of about 85 to 88 mmHg areselected for testing the powder composition consisting of red beetrootpowder alone in the above (1), the powder composition consisting of amixture of red beetroot powder and shikuwasa powder in the above (2),and the powder composition consisting of shikuwasa powder alone in theabove (3). Six of the subjects (3 men and 3 women) are assigned to agroup to consume the powder composition consisting of red beetrootpowder alone in the above (1), and six of the subjects (3 men and 3women) are assigned to a group to consume the powder compositionconsisting of a mixture of red beetroot powder and shikuwasa powder inthe above (2), and six of the subjects (3 men and 3 women) are assignedto a group to consume the powder composition consisting of shikuwasapowder alone in the above (3). Blood pressure measurement is performedfor the subjects before the initiation of this examination, and theresults are analyzed through a variance test to check for significantdifference in blood pressure among the test groups.

Each of the subjects is instructed, once every day for 120 days, to mixone dose of the assigned composition with 120 mL of cold water and stirthe mixture with a spoon for 15 to 30 seconds to prepare a liquidmixture, and to consume the liquid mixture. Each of the subjects isasked whether the liquid mixture consumed tasted earthy or tasted bad ordirty, and for each group the opinions from the subjects are summarized.After the 120-day consumption, blood pressure measurement is performedfor the subjects.

Example 6

(Effects of Red Beetroot and Yuzu/Application for Subjects with NormalBlood Pressure)

The compositions to provide in this examination are prepared as follows.

-   -   (4) Red beetroot powder

Prepare 210 g of red beetroot powder, and then put it into 60 unit dosefoil packages so that each package contains 3.5 g of red beetrootpowder.

-   -   (5) Mixture of red beetroot powder and yuzu powder

A beetroot composition containing yuzu is prepared by thoroughly mixing210 g of red beetroot powder with 30 g of yuzu powder, and then put into60 unit dose foil packages so that each package contains 4 g of themixture.

-   -   (6) Yuzu powder Prepare 30 g of yuzu powder, and then put it        into 60 unit dose foil packages so that each package contains        0.5 g of yuzu powder.

Eighteen adult subjects (9 men and 9 women) between the ages of 25 yearsand 60 years with normal blood pressure less than 120/80 mmHg areselected for testing the powder composition consisting of red beetrootpowder alone in the above (4), and the powder composition consisting ofa mixture of red beetroot powder and yuzu powder in the above (5). Sixof the subjects (3 men and 3 women) are assigned to a group to consumethe powder composition consisting of red beetroot powder alone in theabove (4), and six of the subjects (3 men and 3 women) are assigned to agroup to consume the powder composition consisting of a mixture of redbeetroot powder and yuzu powder in the above (5), and six of thesubjects (3 men and 3 women) are assigned to a group to consume thepowder composition consisting of yuzu powder alone in the above (6).Blood pressure measurement is performed for the subjects before theinitiation of this examination, and the results are analyzed through avariance test to check for significant difference in blood pressureamong the test groups.

Each of the subjects is instructed, once every day for 60 days, to mixone dose of the assigned composition with 120 mL of cold water and stirthe mixture with a spoon for 15 to 30 seconds to prepare a liquidmixture, and to consume the liquid mixture. Each of the subjects isasked whether the liquid mixture consumed tastes earthy or tastes bad ordirty, and for each group the opinions from the subjects are summarized.After the 60-day consumption, blood pressure measurement is performed onthe subjects.

Example 7

(Effects of Red Beetroot and Yuzu/Application for Subjects withPrehypertension)

The compositions to provide in this examination were prepared asfollows.

-   -   (4) Red beetroot powder

Prepare 420 g of red beetroot powder, and then put it into 120 unit dosefoil packages so that each package contains 3.5 g of red beetrootpowder.

-   -   (5) Mixture of red beetroot powder and yuzu powder

A beetroot composition containing yuzu is prepared by thoroughly mixing420 g of red beetroot powder with 60 g of yuzu powder, and then put into120 unit dose foil packages so that each package contains 4 g of themixture.

-   -   (6) Yuzu powder

Prepare 60 g of yuzu powder, and then put it into 120 unit dose foilpackages so that each package contains 0.5 g of yuzu powder.

Eighteen adult subjects (ages of 55 years to 60 years, 9 men and 9women) with prehypertension and systolic blood pressure of about 135 to138 mmHg and diastolic blood pressure of about 85 to 88 mmHg areselected for testing the powder composition consisting of red beetrootpowder alone in the above (4), the powder composition consisting of amixture of red beetroot powder and yuzu powder in the above (5), and thepowder composition consisting of yuzu powder alone in the above (6). Sixof the subjects (3 men and 3 women) are assigned to a group to consumethe powder composition consisting of red beetroot powder alone in theabove (4), and six of the subjects (3 men and 3 women) are assigned to agroup to consume the powder composition consisting of a mixture of redbeetroot powder and yuzu powder in the above (5), and six of thesubjects (3 men and 3 women) are assigned to a group to consume thepowder composition consisting of yuzu powder alone in the above (6).Blood pressure measurement is performed for the subjects before theinitiation of this examination, and the results are analyzed through avariance test to check for significant difference in blood pressureamong the test groups.

Each of the subjects is instructed, once every day for 120 days, to mixone dose of the assigned composition with 120 mL of cold water and stirthe mixture with a spoon for 15 to 30 seconds to prepare a liquidmixture, and to consume the liquid mixture. Each of the subjects isasked whether the liquid mixture consumed tastes earthy or tastes bad ordirty, and for each group the opinions from the subjects are summarized.After the 120-day consumption, blood pressure measurement is performedfor the subjects.

Example 8

(Effects of Red Beetroot and Vegetables/Application for Subjects withNormal Blood Pressure)

The compositions to provide in this examination are prepared as follows.

-   -   (7) Red beetroot powder    -   (8) 1:1 mixture of red beetroot powder and komatsuna powder    -   (9) 1:1 mixture of red beetroot powder and ging-gen-cai powder    -   (10) 1:1 mixture of red beetroot powder and spinach powder    -   (11) 1:1 mixture of red beetroot powder and mitsuba powder

Twenty adult subjects (10 men and 10 women) between the ages of 25 yearsand 60 years with normal blood pressure less than 120/80 mmHg areselected for testing the powder composition consisting of red beetrootpowder alone in the above (7), the powder composition consisting of amixture of red beetroot powder and komatsuna powder in the above (8),the powder composition consisting of a mixture of red beetroot powderand ging-gen-cai powder in the above (9), the powder compositionconsisting of a mixture of red beetroot powder and spinach powder in theabove (10), and the powder composition consisting of a mixture of redbeetroot powder and mitsuba powder in the above (11), and four of thesubjects (2 men and 2 women) are assigned to a group to consume any ofthe powder compositions in the above (7) to (11). Blood pressuremeasurement is performed for the subjects before the initiation of thisexamination, and the results are analyzed through a variance test tocheck for significant difference in blood pressure among the testgroups.

Each of the subjects is instructed, once every day for 60 days, to mixone dose, 5 g, of the assigned composition with 120 mL of cold water andstir the mixture with a spoon for 15 to 30 seconds to prepare a liquidmixture, and to consume the liquid mixture. Each of the subjects isasked to score the taste of the liquid composition consumed inaccordance with the graded evaluation shown below, and the average scoreis determined for each group. After the 60-day consumption, bloodpressure measurement is performed for the subjects.

-   -   (Graded Evaluation)    -   Very bad taste: 1 point    -   Bad taste: 2 points    -   Neutral taste: 3 points    -   Good taste: 4 points    -   Very good taste: 5 points

Example 9

(Effects of Red Beetroot and Vegetables/Application for Subjects withPrehypertension)

The compositions to provide in this examination are prepared as follows.

-   -   (7) Red beetroot powder    -   (8) 1:1 mixture of red beetroot powder and komatsuna powder    -   (9) 1:1 mixture of red beetroot powder and ging-gen-cai powder    -   (10) 1:1 mixture of red beetroot powder and spinach powder    -   (11) 1:1 mixture of red beetroot powder and mitsuba powder

Twenty adult subjects (ages of 55 years to 60 years, 10 men and 10women) with prehypertension and systolic blood pressure of about 135 to138 mmHg and diastolic blood pressure of about 85 to 88 mmHg areselected for testing the powder composition consisting of red beetrootpowder alone in the above (7), the powder composition consisting of amixture of red beetroot powder and komatsuna powder in the above (8),the powder composition consisting of a mixture of red beetroot powderand ging-gen-cai powder in the above (9), the powder compositionconsisting of a mixture of red beetroot powder and spinach powder in theabove (10), and the powder composition consisting of a mixture of redbeetroot powder and mitsuba powder in the above (11), and four of thesubjects (2 men and 2 women) are were assigned to a group to consume anyof the powder compositions in the above (7) to (11). Blood pressuremeasurement is performed for the subjects before the initiation of thisexamination, and the results are analyzed through a variance test tocheck for significant difference in blood pressure among the testgroups.

Each of the subjects is instructed, once every day for 120 days, to mixone dose, 5 g, of the assigned composition with 120 mL of cold water andstir the mixture with a spoon for 15 to 30 seconds to prepare a liquidmixture, and to consume the liquid mixture. After the 120-dayconsumption, blood pressure measurement is performed for the subjects.

Example 10

Influence on blood pressure in use of salty taste composition containingbeetroot and salt as salt substitute

Specifically, a salty taste composition is prepared as a 1:1 mixture bymass of salt and white beetroot powder, and the following test groups,the first group to the fourth group, are set-up to carry out a test foradult subjects.

(First Group)

Sixteen adult subjects (8 men and 8 women between the ages of 40 and 55years) with prehypertension are instructed to use the salty tastecomposition in an amount similar to the amount of salt that they hadused in the past (approximately 10 grams salt/day) for all of theircooking and food preparation in place of regular salt for a period ofone year. The subjects are also instructed to avoid eating fast foodsfor a period of one year and to avoid eating in restaurants more thanonce per month. Before beginning use of the salty taste composition, thesystolic and diastolic blood pressures of the subjects are measured andrecorded according to methods known to those skilled in the art ofmeasuring blood pressure. After 1 year of consuming the salty tastecomposition in place of regular salt, the blood pressures are similarlymeasured and recorded.

(Second Group)

Sixteen adult subjects (8 men and 8 women between the ages of 40 and 55years) with prehypertension are instructed to use regular salt in anamount of about 5 grams salt/day for all of their cooking and foodpreparation for a period of one year. The other conditions are the sameas those for the first group. The systolic and diastolic blood pressuresof all the subjects are measured and recorded at the beginning and theend of the one-year period.

(Third Group)

Sixteen adult subjects (8 men and 8 women between the ages of 40 and 55years) with prehypertension are instructed to use regular salt in anamount of about 10 grams salt/day for all of their cooking and foodpreparation for a period of one year. The other conditions are the sameas those for the first group. The systolic and diastolic blood pressuresof all the subjects are measured and recorded at the beginning and theend of the one-year period.

(Fourth Group)

Sixteen adult subjects (8 men and 8 women between the ages of 40 and 55years) with prehypertension are instructed to use the salty tastecomposition in an amount twice as large as the amount of salt that theyhad used in the past (approximately 10 grams salt/day) for all of theircooking and food preparation in place of regular salt for a period ofone year. The other conditions are the same as those for the firstgroup. The systolic and diastolic blood pressures of all the subjectsare measured and recorded at the beginning and the end of the one-yearperiod.

I claim:
 1. An enhanced food composition, comprising: a food having asalt content, wherein the food is selected from the group consisting ofa frozen food and a refrigerated food; and a nitrate-containingvegetable effectively mixed with the salt content of the food; whereinthe ratio of nitrate-containing vegetable to salt content in the food is1:16 to 1:4 based on the dry weight of the nitrate-containing vegetableand the salt content; and wherein the nitrate-containing vegetablecomprises a mean nitrate content greater than 1388 mg/kg.
 2. Theenhanced food composition of claim 1, wherein the food is a frozen food,and the frozen food comprises a meat, a vegetable, a sauce, or anycombination thereof.
 3. The enhanced food composition of claim 1,wherein the food is a refrigerated food, and the refrigerated foodcomprises a meat, a vegetable, a sauce, or any combination thereof. 4.The enhanced food composition of claim 1, wherein the ratio ofnitrate-containing vegetable to salt content in the food is 1:16 to 1:8.5. The enhanced food composition of claim 1, wherein thenitrate-containing vegetable comprises beetroot.
 6. The enhanced foodcomposition of claim 1, wherein the nitrate-containing vegetableis-selected from the group consisting of beetroot, arugula, spinach,lettuce, radish, Chinese cabbage, or any combination thereof.
 7. Theenhanced food composition of claim 1, wherein the nitrate-containingvegetable is in the form of a powder composition, a liquid composition,a paste composition, or a gel composition.
 8. The enhanced foodcomposition of claim 1, further comprising a vitamin supplement.
 9. Theenhanced food composition of claim 8, wherein the vitamin supplementcomprises a vitamin D supplement, a vitamin C supplement, or acombination thereof.
 10. The enhanced food composition of claim 1,further comprising an anti-caking agent, a preservative agent, a coatingagent, a coloring agent, a diluent, a bulking agent, or any combinationthereof.
 11. An enhanced food composition, comprising: a food having asalt content, wherein the food is selected from the group consisting ofa frozen food and a refrigerated food; and a nitrate-containingvegetable effectively mixed with the salt content of the food; whereinthe amount of nitrate-containing vegetable present in the enhanced foodcomposition is such that the nitrate to salt ratio in the enhanced foodcomposition is 1:160 to 1:50 based on the dry weight of the nitrate andthe salt.
 12. The enhanced food composition of claim 11, wherein thefood is a frozen food, and the frozen food comprises a meat, avegetable, a sauce, or any combination thereof.
 13. The enhanced foodcomposition of claim 11, wherein the food is a refrigerated food, andthe refrigerated food comprises a meat, a vegetable, a sauce, or anycombination thereof.
 14. The enhanced food composition of claim 11,wherein the amount of nitrate-containing vegetable present in theenhanced food composition is such that the nitrate to salt ratio in theenhanced food composition is 1:160 to 1:80 based on the dry weight ofthe nitrate and the salt.
 15. The enhanced food composition of claim 11,wherein the nitrate-containing vegetable comprises beetroot.
 16. Theenhanced food composition of claim 11, wherein the nitrate-containingvegetable is selected from the group consisting of beetroot, arugula,spinach, lettuce, radish, Chinese cabbage, or any combination thereof.17. The enhanced food composition of claim 11, wherein thenitrate-containing vegetable is in the form of a powder composition, aliquid composition, a paste composition, or a gel composition.
 18. Theenhanced food composition of claim 11, further comprising a vitaminsupplement.
 19. The enhanced food composition of claim 18, wherein thevitamin supplement comprises a vitamin D supplement, a vitamin Csupplement, or a combination thereof.
 20. The enhanced food compositionof claim 11, further comprising an anti-caking agent, a preservativeagent, a coating agent, a coloring agent, a diluent, a bulking agent, ora combination thereof.